Pineapple meringue

Yesterday we celebrated woman’s day in South-Africa. It was a glorious sunny day! We had a family braai, and made some chicken burgers and salad. The culinary star of the day? Pineapple meringues. 

I found this recipe on weighless facebook page, thank you weighless!! I must admit, if been on weighless for a few months now, and just by eating a healthy programme I’ve already lost 6kg. I’m taking it slow, and really trying to incorporate the vallues I learn on this programme into my lifestyle.

As you can see, it was a great success! It looked so pretty, and tasted divine.  I tweaked the recipe a bit, because I don’t like sugar replacements. This recipe made about 12 small meringues.

Yes I used Pink, it was woman's day :)

Pineapple meringue

1/4 cup Castor Sugar
1 tbsp butter
3 eggs (separated)
1/2 cup corn starch
2 tsp vanilla essence
225g Canned Crushed Pineapples with juice (weighless has a nice range of products, check it out)
1 1/2 tsp cream of tartar
6 tbsp castor sugar

Pinch of salt

1. Cream together the sugar, butter and egg yolks. Add 1 tsp of vanilla essence, salt, the corn starch and stir well. Now add the pineapple. Wisk the ingredients in a pot over a low heat until the mixture thickens.
2. Cup the mixture into 12 brightly coloured cupcake holders. Set aside to cool.
3. Next take your egg whites (make sure there is no yolk in this otherwise it won’t work), whisk with an electric whisk until the whites start to foam.
4. Now add the cream of tartar and castor sugar slowly while whisking.
5. Whisk until soft peaks form (do not over whisk your egg whites)
6. Spoon over the cooled pineapple and bake in a 200 degree oven for about 5-7 minutes or until the meringues start to brown.

As you can see it is easy and simple to make. It was cheerful and beautiful, just what we needed on such a lovely public holiday.

I hope you enjoy making these.